Claire Thompson
Chicken of the Woods mushrooms are versatile and can be used in a variety of recipes. They can be frozen, dried, pickled, fried, sautéed, or blanched. Freezing is the best way to preserve these mushrooms. To freeze chicken of the woods, cook until wilted in butter and season with salt, portion into Ziploc bags. Put the Ziploc bags into a vacuum bag and then vacuum seal. Frozen mushrooms will keep for at least 6 months and often longer.
| Characteristics | Values |
|---|---|
| Preservation methods | Freezing, pickling, drying |
| Best preservation method | Freezing, pickling |
| How to freeze | Clean, cook in butter, season with salt, portion into bags, vacuum seal, freeze |
| How to pickle | N/A |
| How to dry | Clean, trim, wash, slice, dehydrate, store in airtight jar or bag |
| How long does it last in the refrigerator | 7-9 days |
| How long does it last in the freezer | 6 months to 1 year |
| How to identify | Bright orange and white colours, grows on dead trees or logs, no stems, no gills, smooth with wavy edges, underside is cream to yellow, top is orange with sometimes yellow colouring on the edges |
| Taste | Similar to chicken |
| Recipes | Fried, sautéed, breaded, blanched, roasted, baked, pasta, curry, casserole, risotto, quiche, omelette, frittata, grilled, buffalo sandwich, mushroom steaks |
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What You'll Learn
Freezing chicken of the woods mushrooms
Chicken of the Woods mushrooms are large mushrooms that grow in clumps, often nearing 2 feet across. They have a bright orange and white colour and a meaty texture, which makes them stand out in the woods. They are also known as Sulphur Shelf mushrooms.
Once cleaned and dried, slice the mushrooms into strips and place them in Ziploc bags. Put the Ziploc bags into a vacuum bag and vacuum seal them. Frozen mushrooms will keep for at least 6 months and often longer. Once thawed, use the mushrooms just like you would if they were fresh.
However, some sources suggest that freezing mushrooms tends to destroy their texture, making them watery and stringy. As an alternative, it is recommended that the mushrooms be cooked in butter and seasoned with salt before freezing, or made into duxelles and then frozen.
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Pickling chicken of the woods mushrooms
Chicken of the Woods mushrooms are large, brightly coloured mushrooms that can be identified by their smooth tops with wavy edges and "sea shell" shape. They are generally found on dead trees or logs, never on the ground.
- Clean the mushrooms thoroughly, removing any bugs, grass, twigs, etc.
- Pull or chop the mushroom meat as you go.
- Wash the mushrooms.
- In a small stock pot, bring water, salt, garlic, and herbs to a simmer.
- Add the mushrooms and cook until they have released their juice and are cooked through (about 5 minutes).
- Add vinegar to the mixture.
- Pack pint canning jars with the mushrooms and pour the pickle liquid over them, leaving 1/2 inch of headspace.
- Process the jars in a water bath canner for 15 minutes.
Some people prefer to boil the mushrooms in brine before adding them to the jars. This is called "hot packing" and means you can enjoy the pickles faster. However, this may reduce the nutritional content of the mushrooms.
Pickling is a good way to preserve the texture of chicken of the woods mushrooms, which can become tough when dried. Freezing is another option, but it can affect their texture.
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Cleaning chicken of the woods mushrooms
Chicken of the Woods mushrooms are often found in large clumps, so you will likely have plenty of extras to clean and store. Cleaning these mushrooms can be time-consuming, as there tends to be a lot of dirt, leaves, bugs, and debris that collect between the shelves and can grow right into the flesh itself.
To clean Chicken of the Woods mushrooms, you should avoid soaking them in water, as they will become soggy and flavourless. Instead, wipe them off with a clean damp rag or sponge, and use a soft-bristled brush to scrub out any dirt if needed. Be careful not to use too much water, as mushrooms are porous and can absorb water easily.
After cleaning, you can slice the mushrooms into strips and store them in the refrigerator for up to a week. Wrap them loosely in a paper towel and place them in a plastic bag or container. Ensure that they are not stored in an airtight container, as this can cause them to become slimy or mouldy.
If you want to store your mushrooms for longer than a week, you can freeze them. Blanch the slices for 1-2 minutes in boiling water, drain and cool them, and then pack them into an airtight container or freezer bag. Frozen chicken of the woods mushrooms can last for up to 6 months in the freezer.
Alternatively, you can dehydrate the mushrooms, especially the tougher parts, and grind them into a powder to make mushroom salt or a rub for meat and potatoes. You can also use dried mushrooms to make mushroom stock for risotto, soups, and sauces. However, note that drying chicken of the woods mushrooms can make them very tough, and the powder may not be as good as mushrooms that are more tender.
Some people also recommend pickling as the best way to preserve the texture and flavour of chicken of the woods mushrooms. You can eat pickled mushrooms cold out of the jar or heat them up with chicken stock and butter to make a creamy sauce for fish.
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Cooking chicken of the woods mushrooms
Chicken of the Woods mushrooms are a tasty treat, with a unique texture and flavour. They are large mushrooms, often weighing between one and ten pounds, and can be found in the wild, growing on deciduous trees. They are easily identifiable by their ruffled rainbow of golds, oranges and yellows, and their distinctive "sea shell" shape.
When foraging for Chicken of the Woods mushrooms, it is important to only pick them if they are on dead trees or logs. They never grow on the ground. Use a sharp knife to cut them from the tree, leaving about an inch or two of the mushroom on the tree to ensure it will return the following year.
Before cooking, it is important to clean the mushrooms thoroughly to remove any dirt or debris. Use a soft-bristled brush or a damp paper towel to gently wipe the mushroom caps and undersides, being careful not to use too much water as the mushrooms are porous.
Chicken of the Woods mushrooms can be cooked in a variety of ways. They can be sautéed, breaded and fried, pickled, barbecued, or cooked just about any way you can imagine. Here is a simple recipe to get you started:
Cut the mushrooms into your desired size. You can cut them into nugget-sized pieces or strips. Dip the clean, dry mushrooms in a shallow bowl of whisked eggs and then dredge them in a shallow bowl of panko breadcrumbs. Fry the mushrooms in hot oil until they are golden brown, about 4-5 minutes per side.
Chicken of the Woods mushrooms have a meaty, nutty flavour that pairs well with a variety of spices and seasonings. Experiment with different herbs, spices and sauces to create unique and delicious dishes, but be careful not to overpower their delicate flavour with too much seasoning.
Chicken of the Woods mushrooms are a safe and nutritious food when cooked properly, but be sure to cook them thoroughly to avoid digestive upset. They can be a tasty and versatile addition to your meal, but always consume in small amounts at first, as a small percentage of people can have an allergic reaction to this mushroom.
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Drying chicken of the woods mushrooms
Chicken of the Woods mushrooms are a versatile and edible fungus that can be dried and preserved for later use. While some sources claim that pickling is the best way to preserve mushrooms, drying chicken of the woods mushrooms can be done successfully and will result in a product that can be used in a variety of dishes.
To dry chicken of the woods mushrooms, start by cleaning the mushrooms with a damp cloth or sponge, and use a soft-bristled brush to remove any dirt or debris. Once they are clean, you can begin slicing the mushrooms. It is important to discard any coarse or tough parts of the mushroom, and trim them into narrow strips about 1/4" thick. Cutting across the "grain" of the frond will make the pieces more tender.
After the mushrooms are sliced, they can be placed in a dehydrator. The drying time and temperature may vary depending on the mushroom, but a suggested method is to dry them at 110°F for 10 hours, and then reduce the heat to 100°F for about 3 more hours. This will leave the mushrooms slightly leathery but easy to snap.
Once the mushrooms are dried, they can be stored in a glass jar or plastic bag until ready to use. Dried chicken of the woods mushrooms can be added directly to soups or stews, or rehydrated by soaking in water for 15-30 minutes before sautéing and adding to your dish.
While drying is an option, it is worth noting that some sources claim that chicken of the woods mushrooms become very tough when dried and are not ideal for this preservation method. Freezing is another option for preserving these mushrooms, and they can be frozen raw or cooked without losing their flavour or texture.
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Frequently asked questions
Freezing is the best way to preserve chicken of the woods mushrooms. Clean the mushrooms, trim them into half-inch shanks, and pat them dry. Place the dry mushrooms into a ziplock bag and freeze. They will last for up to a year in the freezer.
Use a soft-bristled brush or a damp paper towel to gently wipe the mushroom caps and undersides. Avoid using too much water as mushrooms absorb water easily.
Chicken of the woods mushrooms can last in the refrigerator for up to a week. Wrap them loosely in a paper towel and place them in a plastic bag or container. Do not store in an airtight container.
Chicken of the woods mushrooms can be dried, but they become very tough. They can be used for soups, roasted mushroom stock, or mushroom powder.
